A new restaurant called Cotton has recently taken root in East Coast Park, taking over the premises from 1-TwentySix. Interestingly, the name Cotton was given because of the resident cotton tree that grows at the entrance of the restaurant. The facade of the new establishment looks similar to 1-TwentySix and boosts a similar laidback vibe as well, with an al fresco dining area, a stage for the live band and an outdoor bar area but one of the key changes is that the indoor dining area will be converted into a cocktail bar after the ongoing renovations is completed.
Cotton serves European cuisine with a hint of Asian influence, with its char grilled items being a distinctive strength. While it is known more as a dinner and post-dinner drinks place, the restaurant has also started offering a weekend brunch menu as well.
XL had a cocktail named Jar of Heart ($18++), made from a combination of Whisky Sour (Whisky, Lemon juice and Sugar and Egg white), Amaretto (a type of Almond-based Italian liqueur) and Mixed Berries. Suffering from a bad ulcer, I opted for a mocktail instead. This uncharacteristic move was a blessing in disguise as I managed to sample the Superstar ($16++), made from a mix of Watermelon, Apple, Cranberry Juices with a dash of Melon syrup. It’s an awesome drink for a warm summer evening, especially with the refreshing taste of watermelon juice. If you have a preference for mango, try the Anita ($16++), a mocktail made from fruit punch, mango juice, grenadine (a pomegranate flavored syrup) and lychee.
While I’m not a fan of tuna in general, the Maguro Tuna Nicoise ($22++), which is a mix of French Beans, Cherry Tomatoes, Quail Eggs, Potatoes & seared Tuna, left XL with a positive impression. It did however, come across as slightly pricey compared to the other items on the menu.
Taste-wise and value-wise, I much preferred the Vongole ($20++), a hearty bowl of clams with a dash of white wine and basil served with a Toasted Baguette & Tomato Salsa. Definitely one of the better renditions around, the bittersweet gravy was rich and robust with the clams not overcooked, retaining a nice gelatinous texture.
For mains, the New Zealand Rack of Lamb ($38++) was strongly recommended by the staff and it wasn’t difficult to see why. It was one of the most succulent lamb racks I have had and I was surprised to find no areas being dried out from the grilling. Diners can choose from 4 different sauces (Wild Mushroom, Bordelaise, Lemon Garlic Butter or Pink Peppercorn) to accompany the grilled meats and I would highly suggest the Pink Peppercorn, which is milder than the usual Black Pepper Sauce and allows for greater appreciation of the natural flavours from the lamb. Incidentally, pink peppercorn is not technically a peppercorn but dried berries that come from a different plant.
What I really liked about the Whole Market Fresh Red Snapper ($32++) was that despite being served whole, the meat peeled off the bone easily and cleanly. We were told that the fish is sourced daily from the markets, providing greater assurance of its freshness, which came evident with the taste and texture. At this price point for a roughly 600g fish by my estimates, this is really quite a steal.
The Angel Hair Pasta with King Tiger Prawns, Smoked Sea Urchin Butter, Ebi Sakura & Vine Tomatoes ($38++) on the other hand, was less impressive. The pasta was a tad dry and lacking any hints of Sea Urchin. On the bright side, the king tiger prawns were quite sizable with a nice char.
For desserts, we had the Mango Panna Cotta, the Warm Chocolate Fondant with Vanilla Ice Cream and the Profiteroles ($14++ each). They weren’t bad but neither were they great, each falling short in a certain aspect. For example, I liked the ice cream in the profiterole but the choux pastry wasn’t airy and crisp enough, I liked the balanced sweet and tangy flavours from the mango panna cotta but the biscuit base lacked butteriness, while the chocolate fondant was spongy throughout instead of having a crisp outer layer.
Overall, I found the experience at Cotton to be a step up from its predecessor 1-TwentySix, mainly due to the adept execution of the char grilled dishes. The restaurant is still in the midst of fine-tuning their menu offerings and I’m looking forward to drop by again once the dust has settled.
Special thanks to Cotton for the invitation.
902 East Coast Parkway, #01-26 Big Splash
Tel: +65 6348 2126